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Editor in charge: Food Science
The "Meat Processing and Quality Safety Control" team led by Professor Kong Baohua of Northeast Agricultural University will be published in Trends in Food Science & Technology (Top 1 District of Chinese Academy of Sciences, IF=12.
Traditional fermented food is a treasure of our country's food culture and is favored by consumers because of its unique flavor, texture and nutritional value
It is reported that in the past five years, the team has won 1 second prize of National Science and Technology Progress Award, 1 first prize of Heilongjiang Province Science and Technology Progress Award, 1 first prize of Science and Technology Progress Award of China Light Industry Association, and 2 second prize of Heilongjiang Province Science and Technology Progress Award.
Corresponding author Jane
Professor Kong Baohua
School of Food Science, Northeast Agricultural University
Kong Baohua, second-level professor, winner of special posts from the State CouncilSchool of Food Science, Northeast Agricultural University
learning experience2006-2010 Northeast Agricultural University, Food Science and Engineering, Bachelor, Tutor Kong Baohua2010-2015 Northeast Agricultural University, Agricultural Products Processing and Storage Engineering, Ph.Scientific research results
Presided over 9 scientific research projects, including the general project of the National Natural Science Foundation of China, the National Natural Science Foundation of China Youth Project, the Natural Science Foundation of Heilongjiang Province (Outstanding Youth), Heilongjiang Province Postdoctoral Special Funding (Postdoctoral Young Talents Program), Heilongjiang Province Postdoctoral Research Start-up funds, funding for post-doctoral fellows in Heilongjiang Province, Heilongjiang Province General Undergraduate Colleges and Universities Young Innovative Talents Project, Heilongjiang "Hundreds and Thousands" Engineering Science and Technology Major Special Sub-task, Northeast Agricultural University Young Talents Project
The article and the author's profile are from Northeast Agricultural University
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